2 tablespoons olive oil 2 medium onions, thinly sliced 1 (15 ounce) can of Italian tomatoes, drained and coarsely chopped 6 eggs, beaten Salt and freshly-ground pepper, to taste 3 tablespoons freshly-grated Parmesan cheese 1/2 cup roughly chopped fresh basil
Heat the olive oil in a large, heavy skillet over moderate heat and saut? the onions for 8 to 10 minutes, until golden but not brown. Add the tomatoes and cook an additional 5 minutes, stirring frequently.
Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing bowl. Turn the heat down to the lowest setting and add the egg mixture to the pan, stirring a little to combine the onions and tomatoes. Cook uncovered for about 15 minutes, until the eggs have set and only the top surface is still runny.
Place the skillet under a preheated broiler and cook for 1 or 2 minutes, just until the eggs on the surface have set. Properly cooked, the frittata should not be brown on the top or bottom.
